In an old restored mill, Alessandro Gilmozzi – young member of a family of restaurateurs in Val de Fiemme – alternates dishes freely inspired by the traditions of Trento with more creative, personal preparations. This scallop is cooked for 6-7 minutes in a Roner in oil heated to 60ºC, while the prawns are flattened and dried before cutting them into strips for the pasta. The dish is finished with a crispy wafer and sautéed mushrooms.
